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Next up in the Taste of Israel tour of the old city of Yafo was a stop at Dr Shakshuka for some Shakshuka. Shakshouka is a dish where eggs are poached in a tomato and pepper sauce and served along with bread making for a pretty tasty meal. I had actually made shakshuka before but this was the perfect opportunity to update the photos for my recipe. Of course there are pretty much as many different recipes for shaksuka as there are people that make it and I like to keep mine nice and simple with tomatoes and peppers along with a touch of cumin and paprika.

Other than that all you really need is some crusty bread for scooping it up and you are all set! I like my eggs sunny side up with runny yolks so I only cook the eggs briefly after adding them, pulling the whites away so that they cook in the sauce, but you can cook them to your desired level of done-ness and you can place a lid on the pan so that the tops of the eggs cook.

Shakshuka

Eggs poached in a tasty tomato and pepper sauce served with crusty bread that is perfect for breakfast lunch or dinner!

ingredients

1 tablespoon olive oil

1 onion, diced

1 red pepper, diced (optional)

1 jalapeno, finely diced (or other chili pepper, optional)

2 cloves garlic, chopped

1/2 teaspoon cumin (optional)

1 tablespoon paprika

1 (28 ounce) can whole tomatoes, crushed with your hands

1 tablespoon tomato paste

salt, pepper and cayenne to taste

6 eggs

2 tablespoons parsley, chopped (optional)

directions

Heat the oil in a pan over medium heat, add the onions and peppers and cook until tender, about 5-7 minutes.

Add the garlic, cumin and paprika and cook, stirring, until fragrant, about a minute.

Add the tomatoes and tomato paste, season with salt, pepper and cayenne to taste, bring to a boil, reduce the heat and simmer until the sauce starts to thicken, about 10-15 minutes.

Make 'wells' in the tomato mixture, place the eggs in them and let them cook until the desired level of done-ness. (I like my eggs 'sunny side up' with runny yolks so I let them cook for about 3-5 minutes but if you want the eggs to be more well done you can cover the pan and cook them longer.)

Nicky Reiss: Maybe my harissa is not as hot as some because with the full tablespoon and the cubanelle pepper the shakshouka had a nice heat to it that was not overwhelming. I recommend that you add the heat a bit at a time to get it to where you like it.

Hi, I'm a from turkey. It's turkish dish. It's name menemen. We made as you. We have Şakşuka food too- But Shakshouka is different. We put aubergine in shaksuka but not egg. Nearly I will made shakshouka in my website:))www.catlakcomlek.com

I think there are versions of this dish all through the Mediterranean/North Africa. I think I saw it in a Moroccan cookbook. I have wanted to try it for a while. Thanks for reminding me! Looks pretty healthy,too!

I've never had shakshuka with tinned tomatoes. Only fresh ones. So you've been in my country - now - for shakshuka ;-)Originally from England. Been here 45 years. You didn't have tehina with it? It's a 'condiment'.My daughter makes a good shakshuka and good tahinaI am a good cook but she surpasses me.

I have Sunday breakfast with a friend every week, and we alternate the cooking. Her tastes are very....pedestrian...(that sounds snotty, I know)... but she's very averse to trying new things. I once made shakshuka for her, which I thought was over-the-top delicious....but she was skeptical. I also made her shrimp and grits, but she was used to grits with brown sugar on top.

My Palestinian bf makes this, and we eat it with fresh pita. It's so good because he grows his own tomatoes and peppers, and his brother has chickens. When everything is fresh, this dish can't be beat. I'd eat it every day :)

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.